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Charlotte, NC AKA The Queen City! The lint-filled belly button of the south.

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2,929

Originally Posted by Zwiefel

I've used it a few times...homemade, though you can get jars of it in Indian grocers.

It's really just clarified butter. Much like other forms of butter, it's quite rich, but Ghee seems a bit more neutral to me.

Overall, I think it's too much trouble to keep around...I just use EVOO for everything

Also, all those saturated fats aren't the best thing for heart health.

+1
Very well said

"See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
-Lane Myer (Definitely not as in Oscar Mayer)

Ghee is useful if you are doing high-temperature frying, as its smoke point is higher than most common oils. Whether it's worth the bother to make your own or the expense to buy it is up to you. I've switched over to coconut oil.

Ghee is useful if you are doing high-temperature frying, as its smoke point is higher than most common oils. Whether it's worth the bother to make your own or the expense to buy it is up to you. I've switched over to coconut oil.

+1. I like the flavor of the coconut oil much better. I did fried chicken in it for the BCS on Monday (BAMA!) and liked the sweet component(I still think lard is the best). I wouldn't recommend it thought because its prohibitively expensive ($30 for all the oil.) I did like telling my sister-in-law the yoga instructor "Don't worry, its healthy because we're using coconut oil and its good for you." with a greasy smile.

"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

Ghee is useful if you are doing high-temperature frying, as its smoke point is higher than most common oils. Whether it's worth the bother to make your own or the expense to buy it is up to you. I've switched over to coconut oil.

Thanks Rick...I forgot about the smoke point.

The smoke point for coconut oil is the same as peanut oil though (450F vs 485 for Ghee) ....but is the predominant oil in some parts of India...so there's an "authenticity" point if you are cooking Indian cuisine And at room temp it's a solid and can be used as a hair product! Smells good too.

Mustard Oil is also common in some parts of India...and I was surprised to see the smoke point for that is 489F.

^ I may have labor beat. ... our primary cooking fat on meat station for ALL searing is duck fat. basting is just good butter but everything gets seared in duck fat. kinda blew my mind when i first started, but .. i just work there